Method:
1. Peel the potatoes and cut them into thick slices. Put them in salt water.
2. Heat oil and fry the potatoes until almost done. Remove and set aside.
3. In a pan heat a little oil and add the cumin seeds.
4. When they crackle, add the ginger garlic and saute.
5. Now add the green chillies and greens. Stir fry adding salt and spice powders.
6. Now tip in the fried potato slices and stir.
7 Simmer for half a minute.
Serve with rotis / puris.

Tuesday, August 26, 2014

I had some left over puff pastry sheets.. made these simple tangy rolls using za'atar spice powder and sliced olives for the stuffing. These easy to make puffs / rolls are good to serve as a cocktail snack in the parties.

Ingredients:
Puff Pastry sheets .. as needed
Olives ..... thinly sliced - as needed.
Zaatar spice mix .. You can get it in the Middle Eastern grocery stores or make it at home.
See the Za'atar recipe HERE

Method:
1. Cut out the puff pastry sheets into small rectangled pieces.
2. Sprinkle the za'atar spice powder over them.
3. Arrange the olive slices.
4. Roll them and place on a greased baking tray.
5. Bake in the pre-heated oven until crisp. ( about 10 - 12 minutes )

Note: You can even make folded puffs in any shape you like. The baking time will vary accordingly and also depending on the size of the oven.

This cake recipe is such a blessing when you have some unexpected guests and want to make quick dessert. You can divide the quantity into 2 microwave safe serving bowls instead of a mug so that you can serve a bowl each for everyone individually.

Method:
1. In a microwave safe mug mix all the dry ingredients with a spoon.
2. Add all the wet ingredients and mix well with a spoon or a small whisk until there are no lumps.
3. The cake will be double the size after baking so use a right size mug filling it half.
4..Place it in a microwave for 1 minute.
5. Remove and let it cool.

Note: depending on the type and the size of the microwave the time may vary by 5-10 seconds.You can bake it for 10 seconds more.

Method:
1. Wash the rice and soak for 1 hour.
2. Fry the paneer pieces to a light golden colour. Set aside.
3. In a pan heat oil or ghee and add the whole spices except cumin / caraway seeds.
4. When they give out an aroma add the rice and saute. Add 2 cups water.
5. Season with salt and cook until 3/4 th done.
6. Tip in the fried paneer pieces.T
7. Heat a little ghee. Sprinkle the cumin / caraway seeds on the rice and pour hot ghee over them.
8. Keep on dum for a minute.

Method:
1. Mix the milk powder and water. Bring it to boil and simmer.Keep stirring it until it reduces.
2. Break the vermicelli and lightly fry it with a spoonful of ghee.
3. Add the saffron and cardamom powder to the milk and tip in the soaked sabudana first.
4. Stir it and cook until the sabudana is done.
5. Now add the sugar and a pinch of salt and stir to mix.
6. Finally add the vermicelli and cook for one or two boils. Since the vermicelli is fine it gets cooked fast. If you are using the thicker variety cook a little more.
7. Garnish with chopped nuts before serving.
You can serve it warm or chilled. You can also add some chopped nuts while cooking if you prefer.

Pasta is such a versatile dish which can be created with a twist in any way to suit your palate and taste buds. I try it out in so many different ways each time. Today I have made it with South Indian tadka.. upma style.

1. Take 3-4 cups of water in a pan. When it starts boiling add salt and 1 tbsp oil to it.
2. Tip in the macaroni and after 2-3 boils switch off the gas and cover the lid.
3. After 12 - 15 minutes open the lid and the macaroni will be puffed up and ready for use. Drain the excess water using a strainer.
4. Heat the remaining oil in a pan and add the tempering ingredients.
5. When they crackle, add the onion, green chillies, turmeric and little salt. Saute.
6. When it is translucent, add the macaroni and mix
7. Add the chopped coriander leaves and serve hot immediately. You can serve it with garlic bread.

Note: You can go ahead and add anything as per your taste, more chillies, ginger, garlic, spices, a squeeze of lime juice.... anything.

Method:
1. Wash and soak the urad dal for a few hours.
2. Grind to a thick batter adding very little water.
3. Mix the raisins, salt and baking powder to the batter just before frying.( the salt leaves water and it will make the batter watery)
4. Heat oil in a kadai / frying pan and fry the vadas.
5. Drop them into water for soaking.
6. Churn the yogurt adding salt to taste and sugar to balance it.
7. Squeeze out the water carefully with light hands and put them into yogurt and let them soak again.
8. When you are ready to serve add some more churned yogurt if needed. Garnish with cumin and chilli powders and sweet chutney.

Saturday, August 23, 2014

Chakli is an irresistible snack which you can never stop munching. Ideal for party knick-knacks too. I made mini chaklis for my party and they were super hit. I am sure kids would love these mini chaklis for snacking in their lunch box.

Method:
1. Mix the 3 flours, salt, cumin seeds and red chilli powder.
2. Tie them in a muslin cloth ( before kneading) and steam in a double boiler for 5 minutes.
3. Remove from the cloth into a large bowl. Crumble with your hands well until it resembles bread crumbs.
4. Now mix the melted butter or ghee and knead adding water carefully to a soft and pliable dough. ( it takes about one and quarter cups of water )
5. Pour oil for frying into a broad frying pan.
6. Grease the chakli mould and put a lump of flour into it.
7. Spread a plastic / foil sheet and make chaklis on them until the oil is heated.
8. Drop the chaklis one by one into the frying pan. Keep the heat high first and then reduce it.
9. Fry them to a nice golden brown colour until they are crisp.
10. Drain them on a kitchen paper. Store them in a dry container once they are cooled.

Friday, August 22, 2014

This is one of the most popular and simplest dish in the Gujarati Cuisine. It is sweet and tangy flavoured, easy to make and light on the stomach. The key ingredients are yogurt and gram flour. Unlike other kadhis this has thin consistency.

Method:
1. Blend the curd with water and gram flour.
2. In a pan heat some oil and add the fenugreek and cumin seeds.When they crackle add the crushed ginger, curry leaves, green chillies, cloves, cinnamon and asafoetida.
3. Now pour the curd mixture into it and add salt, turmeric powder and jaggery.
4. Allow it to simmer for 15-20 minutes until the quantity is reduced to 3 cups.
5. Garnish with coriander leaves and serve with plain rice.

Thursday, August 21, 2014

Vegetable Au Gratin is an Italian dish made with vegetables baked in Bechamel Sauce, commonly known as White Sauce. This is not a spicy dish and perfect for kids. You can make many variations of this dish by replacing the vegetables with Corn, mushrooms, chicken, pasta, spinach etc etc... The white sauce is made with butter, flour and milk and tempered with black pepper. Today I have tried making it with olive oil for the first time and the taste was very much the same. You may use butter instead. This dish is complete meal by itself.

1. Heat oil / butter and add the flour. Fry on medium flame for half a minute taking care not to make it brown.
2. Pour the milk and continue whisking to avoid the lumps. Cook until it becomes thick and add the rest of the tempering ingredients.
3. Grease the casserole dish and layer the vegetables and sauce.
4. Spread the grated cheese and drizzle some oil or melted butter. Some people add bread crumbs also, you may add if you like.
5. Sprinkle some Italian spice / basil / oregano

6. Bake in a pre-heated oven until the cheese gets a nice golden colour.
It takes about 20 minutes.
.

Note: Time may vary a little depending on the size and type of the oven.

Method:
1. Wash the zucchinis well and wipe with a kitchen towel.
2. Cut a long and curved strip on top of each zucchini.
3. Scoop out the inside portion with the help of a knife. Do not throw this. Chop it very finely and keep it aside for the filling.
4. Now mix together the finely chopped onion, scooped out zucchini portion (chopped very finely), kasoori methi, green chillies, salt and the spice powders.
5. Fill the zucchini boats with this mix. Use as much is required and save the rest to add in the gravy.
6. Place them in a greased baking tray and bake in the oven until the zucchini is done. It takes about 40-45 minutes. Towards the end use the top grill for 5-7 minutes until the colour is brown. ( now this can be served as a side dish with rotis )

For the gravy:
1. Heat oil in a pan and add cumin seeds.
2. When they crackle, add the garlic paste and saute.
3. Now add the left over chopped vegetable filling and stir fry.
4. Add the tomato puree, little salt and 1 cup water. Bring to a boil.
5. Finally add the coconut milk and stir to mix.
6. Pour the gravy in a shallow serving dish and place the grilled zucchini boats.
7. Garnish and serve.

Note: If you like to peel the skin of zucchini you can do so.. The baking time will be less.

Method:
1. Take the flour, make a well in the middle. Put only the sugar and crumble the yeast on top of the sugar.
2. Sprinkle the salt on the side (there should be no contact between the yeast and the salt)
3. Knead the dough using the luke warm water.Add the ghee and knead it well for 2-3 minutes.
4. Cover it and leave it in a warm place till it is risen to double.
(about 15-20 mins. in summer....in winter it takes a little longer)
5. Knead the dough again and make buns.
6. Using scissors give a snip on two sides to make the ears.
7. Pierce with a straw for eyes.
8. Leave them for 5 minutes to rise.
9. Bake them in a pre-heated oven on medium temperature (200 degrees) for
8-10 minutes or until done.

Note: The temperature may vary a few minutes depending on the size and type of the oven.

Wednesday, August 20, 2014

Thandai ( Thaadal in Sindhi ) is a very refreshing drink made with almonds, poppy seeds, cardamoms, rose petals and many other ingredients which are soaked overnight and ground adding water and milk the next day. It is then strained and taken chilled.. Traditionally in olden days we had special thick earthen containers with rough surface ( like sand paper ) and a heavy wooden pestle to grind this ( just like a pestle and mortar) In Sindhi we call it " Dando - Kundo." (see the image at the end of the post)
I have memories from my childhood helping my mom and grandma in doing this and it required a lot of time and patience. In my moms place we never added milk but added more almonds to get the richness. This drink is specially made in summers and on the festivals of Maha Shivratri & Holi.

The colour of the soaked ingredients is due to the saffron. If you want to keep it white then don't add it while soaking.Just add to the drink after it is ready just for flavour and garnishing.

Method:
1. Soak all the dry ingredients together in a bowl (except milk and sugar) with enough water to cover them.
2. Grind them in a mixer adding water. Strain in a jar using a muslin cloth or a strainer.
3. After straining you may grind the residue second time adding more water to extract everything properly.
4. Now add the sugar and the required quantity of milk ( and water if needed) and mix well with a spoon. Alternately you may also add the sugar while grinding.
5. The consistency of the drink depends on your liking and preference.
Refrigerate and serve it chilled or add some ice cubes.
This quantity should make about 8-10 glasses.

Note: You can grind the ingredients with water and store in a refrigerator for 2-3 days. Add milk and more water before serving as shown in the above picture.

You can see the Sindhi Dando Kundo that was used for grinding Thaadal in this picture above.
Dando Kundo Image Source - Google.

Basundi or Rabri is a traditional Indian sweet. It is known as Basundi in South India whereas they call it Rabri in the North. It is often relished along with hot jelebis. This is the most simplest dessert that you can ever make. Just boil the full cream milk until it becomes thicker, stirring it from time to time and removing the malai layer from the edges of the pan. We add cardamoms and saffron in it and at the final stages add sugar and garnish with sliced nuts.
This month's Potluck Event I am paired with Nivedita and I have chosen this from her blog. Her version calls for adding pedas but I have made it without them as we don't get them in Brazil.

Method:
1. Boil milk in a thick bottomed pan to avoid burning.
2. Reduce the flame after it boils. Keep stirring from time to time.
3. Add saffron and half of the cardamom powder.
4. Keep removing malai (cream) from the edges of the pan into the milk. This makes the consistency thick and creamy.
5. When the milk is reduced to half add the sugar and stir well to mix it. If you add the sugar in the beginning it will burn the milk on the bottom of the pan as it caramelizes.
6. Stir in the remaining cardamom powder.
7. Garnish with sliced almonds and pistachios.
Serve warm or chilled.

Note: I use powder milk for making desserts. It gives a nice and thick consistency. The ratio of mixing is 3 tablespoons of milk powder in 1 glass of water. The brands that I use are Ninho , Nido, Amulya.